Ventresca Tonno Rosso in olio

Salumeria di mare is a pure expression of salumeria (cured meat craftsmanship) and norcineria (traditional pork butchery) applied to seafood products. The company boasts a long history spanning well over thirty years of processing and curing the finest catch of the Mediterranean, with recipes handed down since the late 1800s from father to son, careful processing by expert hands, manual salting with Sale di Volterra and long curing: this is how these delicacies are born, and this is how the Ventresca Tonno Rosso in olio is made

Ventresca Tonno Rosso in olio

The Ventresca di Tonno Rosso is obtained using traditional methods carried out strictly by hand. The ventresca is the most prized part of the tuna, both bluefin and yellowfin. It is taken from the portion surrounding the abdominal cavity, characterised by a beautiful marbling of the muscle fibres, which makes the flesh very tender. This is work that requires experience and mastery in cutting and processing. Here, premium tuna is processed to offer a product with distinctive, high-quality characteristics. The salumeria draws on long experience and tradition in processing seafood specialities, with recipes dating back to the late 1800s. It has always selected the best catch and uses the purest Sale di Volterra salt, without the use of preservatives. Once jarred, the ventresca is covered with extra virgin olive oil from organic farming. With the aim of offering not only a quality product but also a healthy and natural one. The oil used for the preserve contains no synthetic chemicals or GMOs.

Tuna ventresca is a precious pantry staple in the kitchen, lending itself to countless recipes and interpretations: starting with first courses: spaghetti with ventresca and cherry tomatoes, cold pasta salad, Niçoise salad, rice timbales.

And the oil? Nothing goes to waste: use it to dress pasta, adding a little chopped parsley and onion, perhaps with a splash of lemon or lime juice!